INGREDIENTS

1-370ml Angel All-Purpose Creamer
8 slices (about 1 kilo) pork chops
½ tsp salt
¼ tsp ground black pepper
2 tbsp cooking oil
2 tbsp chopped garlic

 

PROCEDURE

  1. Sprinkle pork chops with salt and pepper, then set aside for a few minutes.
  2. Heat cooking oil in a pan and fry pork chops until brown on both sides.
  3. Place cooked pork chops on a plate and set aside.
  4. Using the same pan, sauté the garlic.
  5. Add Angel All-Purpose Creamer and place the fried porkchops back in the pan and cook until heated through.
  6. Remove from heat and serve.

INGREDIENTS

1-410 ml Angel Evaporada
1/2 kilo pork liempo strips
1/2 tsp salt
2 tbsp cooking oil
1 tbsp chopped garlic
1/4 cup chopped onion
2 tbsp shrimp bagoong
1 cup sliced finger pepper
1 cup sliced Baguio beans
2 tbsp patis, according to taste

 

PROCEDURE

  1. Season pork strips with salt. Set aside.
  2. In a frypan or wok, heat cooking oil and stir-fry pork strips until nicely browned.
  3. Add onion, garlic and bagoong.
  4. When aromatic, add finger pepper and Baguio beans.
  5. Pour Angel Evaporada. Simmer until pork is tender.
  6. Adjust taste with patis.

      7. INGREDIENTS

      1-370 ml Angel Kremqueso
      2 tbsp cooking oil
      ¼ cup chopped onion
      1 tbsp chopped garlic
      ½ kilo ground pork
      ½ cup diced potato
      ½ cup diced carrots
      2 tbsp green peas
      2 tbsp raisins
      1 cup tomato sauce
      1 tbsp sugar
      ½ tsp salt, or according to taste
      pinch ground black pepper

       

      PROCEDURE

      1. Heat cooking oil in a pan. Sauté onion, garlic and ground pork.
      2. Continue to cook until pork is lightly browned.
      3. Add potatoes, carrots, green peas, raisins and tomato sauce.
      4. Simmer for 5 minutes or until potatoes and carrots are tender.
      5. Add Angel Kremqueso, simmer until sauce is thick.
      6. Season with sugar, salt and pepper according to taste.

      INGREDIENTS

      1-370 ml Angel Kremqueso
      2 slices white bread
      ½ kilo ground pork
      ½ cup chopped onion
      ¼ cup grated carrots
      2 tbsp raisins
      2 tbsp pickle relish
      2 tbsp cornstarch
      1 tbsp sugar
      1 tsp salt
      ½ tsp ground black pepper
      2 pieces hotdog sliced into strips
      2 hard-boiled eggs, sliced into wedges

       

      PROCEDURE

      1. Soak bread in Angel Kremqueso until soft.
      2. In another bowl, combine ground pork, onion, carrots, raisins, pickle relish and cornstarch.
      3. Add soaked bread with milk and mix well.
      4. Season with sugar, salt and black pepper.
      5. Spread about 1½ cups of mixture on a sheet of aluminum foil, then arrange hotdogs and eggs on top.
      6. Carefully shape mixture into a log, then wrap in foil, twisting the ends to seal well.
      7. Steam rolls for 1 hour or until firm.
      8. Cool completely and slice before serving.

      INGREDIENTS

      5 slices (about ½ kilo) skinless boneless pork chops or pork loin steaks
      ½ tsp salt
      ¼ tsp ground black pepper
      2 tbsp cooking oil
      1/2 cup sliced button mushrooms
      1-370ml Angel Kremqueso
      1 tsp soy sauce
      1 tsp liquid seasoning, or according to taste

       

      PROCEDURE

      1. Sprinkle porkloin chops with salt and pepper and allow to marinate for a few minutes.
      2. Heat cooking oil in a pan and fry porkchops until brown on both sides. Add mushrooms and cook until caramelized. Pour in Angel Evap con Queso and simmer until sauce is reduced to half.
      3. Season with soy sauce and liquid seasoning according to taste.
      4. Remove from heat and serve.